Courtesy Giada De Laurentiis
1. Place beans, garlic, lemon juice, 1/3 cup EVOO and parsley in a food processor. Pulse until coarsely chopped. Season with Salt and Pepper. Transfer to a
small bowl.
2. Preheat the oven to 400 degrees.
3. Cut each pita in 8 wedges. Arrange the wedges on a large baking sheet. Pour the remaining EVOO over the pita wedges. Toss to coat and spread out on the
sheet. Season with salt, pepper and oregano. Bake 8 to 12 minutes .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 111 | ||
Calories from Fat: 108 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 28mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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